HACCP - validation and verification

2019 Course dates will be released in September 2018.

This course can be run as a tailored option for those who have a number of staff who would benefit from the training or if you would like to register your own interest to attend this course on the next available date please complete the enquiry form

Listen to a tutor talk about the course

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Benefits of attending

HACCP systems and many prerequisite programmes must be validated prior to implementation to obtain evidence that safe food can be provided. After implementation, verification activities are needed to provide evidence that HACCP and the prerequisites are actually effective and being complied with.

During the course, delegates will learn about the vital roles of validation and verification within HACCP systems, how they apply to HACCP systems and obtain knowledge to design effective validation plans. The course has a mix of tutor presentations and discussion sessions, some case studies/exercises are included to promote participant involvement and understanding.

Attending the course will benefit food safety managers, technical and quality managers, process/product development managers, engineers, HACCP team leaders and members and auditors of food safety systems to design effective validation and verification activities.

training content

• To provide an explanation of the different roles of validation and verification• To introduce the Codex approach to validation• To identify validation techniques• To identify verification techniques

Learning Outcomes

At the end of the course delegates will be able to:

• Correctly explain the background to HACCP validation and verification • Accurately compare the definitions for validation from 3 sources of guidance • Correctly explain the different roles of validation and verification • Develop a validation approach for a given scenario, in accordance with the guidance from Codex in CAC/GL 69• Explain at least 6 potential techniques for both validation and verification • Accurately explain the roles of sampling plans and microbiological criteria with reference to course materials